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Indonesian coconut jam made in small batches

Andria Lo

Cristina Widjaja grew up in Indonesia where srikaya, a coconut jam spread on toast, is a breakfast staple. “It’s like our grandmother’s strawberry jam,” says Widjaja, who lives now in San Francisco. The high tech professional-turned-jam maker launched her company, Hey Boo, three years ago. She slow cooks her srikaya (which in this country is mostly homemade) in small batches ($12-$13 for 8 ounces), using coconut milk, sugar, and egg yolks. The result is sweet, golden, and custardlike with a distinct coconut flavor. Spoon it onto waffles, pancakes, or scones, into yogurt or ice cream, or use it as a dip for fruit. For Widjaja, “hey boo” is a term of endearment; she gave her brand this pet name because it’s sweet. Available at Olives & Grace, 81 Pembroke St., Boston, 617-236-4536; Joppa Fine Foods, 50 Water St., Newburyport, 978-462-4662; Sur la Table locations; or go to www.heyboojams.com.

ANN TRIEGER KURLAND

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